Description
Hot Honey Fried Shrimp brings a sweet and spicy crunch to your table! Learn my easy recipe for perfectly crispy shrimp with a fiery honey glaze.
Ingredients
Scale
- Main Ingredients:
- 1 lb large shrimp (16/20 count, peeled, deveined, tails on or off)
- 1 cup all-purpose flour
- 1/2 cup buttermilk
- 1/4 cup hot sauce (e.g., Frank’s RedHot)
- 1/2 cup honey
- Flavor Boosters & Seasonings:
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tsp salt (divided)
- 1/2 tsp black pepper (divided)
- Frying Essentials:
- 3–4 cups vegetable oil (or other neutral oil for frying)
- Garnish & Finishing Touches:
- 2 tbsp fresh parsley (chopped)
- 1 lemon (cut into wedges)
Instructions
- Prep the Shrimp:: First things first, get those shrimp ready! If they’re frozen, thaw them completely under cold running water, then pat them *super* dry with paper towels. Seriously, this step is crucial for crispy Hot Honey Fried Shrimp. Any excess moisture means soggy shrimp, and nobody wants that. I’ve rushed this before, and my dredge just slid right off—total disaster! Once they’re dry, season them lightly with a pinch of salt and pepper. You want them flavorful from the inside out, you know?
- Set Up Your Dredging Station:: Grab two shallow dishes. In the first, pour your buttermilk. In the second, whisk together the flour, garlic powder, smoked paprika, cayenne pepper, a good pinch of salt, and black pepper. Make sure everything is well combined; you don’t want a mouthful of just flour! This is where I always make a mess, flour gets everywhere, but it’s worth it. Think of it as a pre-game ritual for the Hot Honey Fried Shrimp magic.
- Dredge the Shrimp:: Now for the fun part! Take each shrimp, dip it into the buttermilk, letting any excess drip off. Then, transfer it to the flour mixture, pressing gently to ensure it’s fully coated. You want a nice, even layer all over. Place the dredged shrimp on a wire rack set over a baking sheet. This helps them dry out a bit and gives you an even crispier Hot Honey Fried Shrimp. Don’t crowd them, or they’ll get sticky!
- Heat the Oil:: Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or a deep skillet. Attach a candy thermometer to the side and heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). This temperature is key for perfectly golden and crispy Hot Honey Fried Shrimp. If it’s too low, they’ll be greasy; too high, they’ll burn before cooking through. I once got impatient and dropped them in too early—oops, greasy mess!
- Fry the Shrimp:: Working in batches to avoid overcrowding, carefully lower the dredged shrimp into the hot oil. Don’t add too many at once, or the oil temperature will drop too much. Fry for about 2-3 minutes per side, or until they’re golden brown and cooked through. They cook fast, so keep a close eye! Once done, use a slotted spoon to transfer the Hot Honey Fried Shrimp to a clean wire rack set over paper towels to drain any excess oil. Season immediately with a tiny pinch of salt.
- Make the Hot Honey Glaze & Serve:: While the shrimp drain, whisk together the honey and hot sauce in a small bowl. For an extra kick, you can warm it slightly in the microwave for 15-20 seconds to make it easier to drizzle. Once the Hot Honey Fried Shrimp are all fried, transfer them to a large bowl, pour the hot honey glaze over them, and toss gently to coat. The smell at this point? Oh my goodness, it’s incredible! Garnish with fresh parsley and serve with lemon wedges. Enjoy that sweet, spicy, crispy goodness!